INGREDIENTS

• 500 gm lady's fingers - washed and wiped dry
• For masala:
• Salt to taste
• 1/2 tsp turmeric
• 1 tsp ginger paste
• 2 Tbsp finely chopped coriander leaves
• 1 tsp dry mango powder
• 1 Tbsp coriander powder
• 1 tsp chilli powder
• 1 tsp ajwain
• 1 tsp fennel seeds
• 1/2 tsp fenugreek seeds
• 1/8 tsp asafoetida
• 1/4 cup clarified butter
• 3 tsp lemon juice
• 1 Tbsp chopped mint leaves to garnish

INSTRUCTIONS

• Cut off the top of the ladies' fingers and slit lengthwise on one side.
• Mix the masala ingredients together. Stuff the masala through the slit. Heat the clarified butter and add the ladies' fingers to it. Stir-fry over high heat on SUNFLAME CT HOB 4B, till they look glossy.
• Lower the heat to medium, add 1 tsp lemon juice and mix well.
• Leave uncovered and continue to saute over medium heat. Add the lemon juice in two more stages, till the vegetable is cooked through.
• The ladies' fingers should retain some of their green colour and their shape.
• Serve hot, garnished with mint leaves.

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